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Wholesome Summer Fruit Crisp

Summer Fruit Crisp with Date, Walnut, Olive Oil Topping

This wholesome summer fruit crisp is one to add to the archives, since you'll want to return to it again and again. It's full of healthy upgrades, including whole-grain flour, oats, dates, and olive oil. It's still very much dessert and entirely delicious. Use any strone fruit if making this during the summer and apples or pears during the off-season.

Course Breakfast, Dessert
Prep Time 25 minutes
Cook Time 45 minutes
Servings 6 servings
Calories 323 kcal
Author Katie Morford

Ingredients

Crisp Topping

  • 5 pitted Medjool dates (6 if they’re not very big)
  • 3 tablespoons mild/fruity extra-virgin olive oil (don't use a grassy/peppery oil)
  • ½ cup whole-wheat pastry flour
  • 1/4 cup rolled oats
  • ¼ cup packed brown sugar
  • ⅓ cup walnuts, chopped
  • 1/2 teaspoon ground cinnamon
  • ½ teaspoon ground cardamom
  • ¼ teaspoon kosher salt

Fruit Filling

  • 1 3/4 pounds peaches, nectarines, apricots, or plums, cut into 1/3-inch wedges
  • 1 heaping cup blueberries/wild blueberries or blackberries (use frozen, not defrosted, if needed)
  • 1 tablespoon lemon juice
  • 2-3 tablespoons packed brown sugar
  • 1 tablespoon cornstarch or arrowroot (optional)

Instructions

  1. Preheat oven to 350 F.

  2. In a food processor with a metal blade, pulverize the dates with olive oil into tiny pieces until they begin to come together in a dark clump.

  3. Transfer the dates to a medium bowl, being sure to scrape the olive oil off the sides and into the bowl. Add the flour, oats, brown sugar, walnuts, cinnamon, cardamom, and salt. Use a fork to mix the ingredients together, breaking up the clump of dates. Once slightly mixed, use your hands to continue to break up the mixture into pea-size crumbles that are relatively even in size.

  4. In a large bowl, put the peaches, berries, cornstarch, lemon juice, and brown sugar and toss until the fruit is evenly coated. Taste and add a little more brown sugar if the fruit is fairly tart. Transfer to a baking pan large enough that the fruit approaches the top, such as an 8-inch square or round pan, a 7x9-inch rectangular pan, or an oval casserole. Sprinkle the Crisp Topping over the fruit.

  5. Bake until the topping is deeply browned and the juices bubble, 45 minutes to 1 hour.

  6. Serve as is or with a scoop of ice cream or dollop of my Yogurt Whipped Cream or Crème Fraîche Whipped Cream (see notes).

Recipe Notes

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